You might also like vegan spaghetti with meaty marinara sauce, vegan pasta amatriciana and vegan pasta e fagioli. The weather is beginning to bite here, but I still have a few cherry tomatoes coming in from the garden. This cherry tomato pasta is one of my favorite pasta dinner recipes to make with them while they are fresh, plump, juicy and full of flavor. Cherry tomatoes are great in pasta sauces, like this yummy linguini fini with a no-cook cherry tomato sauce. The cherry tomato pasta sauce I have for you here requires some cooking, but it’s a very simple, one-pot recipe that will work nicely for a weeknight dinner. The cherry tomatoes, which cook up soft and sweet but mostly hold their shape, look so good in the thick sauce, and they deliver juicy little bursts of deliciousness as you eat the pasta. You can make the pasta sauce and eat it now. Or, just as with my homemade tomato sauce, store it in the freezer or can it for use over the winter. When you are ready to eat it a few weeks from now, just toss the sauce with freshly cooked pasta, then curl up with a bowl in front of the fireplace (or TV). You – and your family – will be so, so happy you made it.
Why you’ll love this cherry tomato pasta
Family-friendly recipe. This is the kind of dinner recipe that brings everyone to the table. The sauce is enough for a pound of spaghetti or angel hair pasta. You can sprinkle some vegan parmesan cheese over it for even more yum! Easy sauce. The pasta sauce is so simple to make and it doesn’t take too much time, which makes it perfect for a weeknight dinner. Flavorful. The cumin and herbs add deep richness to the cherry tomato pasta sauce, making it taste complex and full of flavor despite the short ingredient list and cooking time. Suited to all diets. The recipe is nut-free and vegan. Skip the optional soy sauce to keep the sauce soy-free, and use gluten-free pasta for a gluten-free dinner.
Watch how to make cherry tomato pasta
Expert tips
If the sauce is too acidic for your liking, add a teaspoon of sugar to neutralize the acidity. Make sure you cook the pasta al dente before you add it to the hot sauce. Cooking it too soft will result in mushy pasta. Don’t add oil to pasta water. It’s tempting to do so in order to keep the strands separate, but the oil coating the pasta strands keeps them from absorbing the sauce.
Store
Refrigerate: Store in an airtight container in the fridge for up to three days. You can either store the sauce alone or the pasta with the sauce mixed in. Freeze: Freeze the sauce in a freezer-safe container for up to three months. Reheat: Thaw and reheat in the microwave or in a saucepan. Cook pasta and mix the sauce in before serving.
Recipe card
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